Tomato tart

An other lovely alternative that I like to prepare is a simple tomato tart. There is also many different way of preparing it and this time I inspired myself from the recipe of of Mimi Thorisson. However, as I didn’t have exactly all the ingredients it got a bit changed. On the main picture you can’t see the ricotta as I actually forgot to add it before taking the picture but remembered while serving it.

What do you need?

1 base (feuilleté or brisé)

5 tomatoes (I chose the black/red ones “black krim” types)

Puff pastry

Ricotta

2 tbsp. of Bulgur cereales

1 tsp. of old style mustard

1 tbsp. of Olive oil

Basil (5 or 6 leaves)

Mint

Salt, black pepper, garlic in powder, oregan

Steps:

Pre heat the oven at 200°C

Pre cook the puff pastry

Mix the basilica, mint, oil, salt & pepper

Spread the mixture on the crust once it’s cooked

Spread 2 tbsp. of bulgur, this will help absorb some of the tomatoes water

Slice the tomatoes (1/2 cm) and spread heavenly on the crust (don’t leave space, squeeze them a bit)

Add a bit of salt, pepper, garlic powder and oregan

Bake for 30mn at 190°C making sure it doesn’t burn the crust on the side